Pork belly with chorizo, shallot and bean stew
- January 2016
- Serves 6-8
- Hands-on time 40 min, oven time 5 hours, plus resting
If you’re after a roast that won’t break the bank or scrimp on flavour, this crispy pork belly recipe that can be made for under £5 a head could be for you.
- Dairy-free recipes
- 67.8g (23.9g saturated)
- 25g (9g sugars)
For good crackling, ask the ￼ butcher to score the skin and leave the pork in the fridge, uncovered (away from other uncovered food) overnight to dry it.
To save time you could￼ slow-cook the pork as in step 2 the day before, then drain and reserve the juices in the fridge (but spoon off the fat first as in step 3). Let the meat cool, then store in the fridge uncovered (make sure there are no other uncovered foods in the fridge). This will allow the skin to dry out (see tip, below). The next day, warm the pork through in an oven heated to 170°C/150°C fan/gas 31⁄2 for 30 minutes, then turn up to 240°C/220°C fan/gas 9 and cook as in step 3.
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